Mackerel

What is mackerel?

Mackerel is the name for over 30 species of pelagic, or midwater-dwelling fish, belonging to the Scombridae family. Their strength in flavour is often compared to salmon, where simple seasoning is often recommended to allow the flavour of the fish to shine. Mackerel is an oily fish, rich in Omega-3 fatty acids, highly valued in the human diet. Before the 19th Century development of canning and refrigeration, salting and smoking were the main preservation methods and remain common.

Is mackerel sustainable?

Mackerel carrying the blue MSC label is certified sustainable. MSC labelled mackerel comes from a fishery that has been independently assessed to the MSC Fisheries Standard. Companies using the label all along the supply chain have been assessed to ensure products can be traced back to an MSC certified fishery. Mackerel is a delicious fish choice that can be prepared in numerous ways, with many MSC labelled products sold worldwide.

Bonus fact

The term mackerel means 'marked' or 'spotted' and originates from c.1300 Old French 'maquerel'. This word translates as 'pimp, procurer, broker, agent, intermediary.' The connection is obscure but mackerel do spawn enthusiastically in shoals at shore, near the surface of the water in summertime.